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Récipients de cuisson
31
Conseils
- Pour utiliser la zone de cuisson de
manière optimale, choisissez un réci-
pient de diamètre adapté (voir cha-
pitre “Présentation”, section “Infor-
mations sur les zones de cuisson”).
Si la casserole est trop petite, celle-ci
n’est pas détectée.
- Positionner le récipient si possible au
milieu de la zone de cuisson corres-
pondante.
- Utilisez des casseroles et des poêles
à fond lisse exclusivement. Les cas-
seroles et les poêles à fond rugueux
risquent de rayer la plaque vitrocéra-
mique.
- Soulevez vos ustensiles de cuisson
avant de les déplacer. Vous éviterez
ainsi la formation de traces dues au
frottement et de rayures. Les rayures
provoquées par les mouvements
d’avant en arrière du récipient n’en-
travent pas le fonctionnement du
plan de cuisson. De telles rayures
sont des traces d’usure normales et
ne peuvent faire l’objet d’une récla-
mation.
- Lorsque vous achetez des poêles et
des casseroles, veuillez noter que la
dimension indiquée correspond sou-
vent au diamètre supérieur ou maxi-
mal, mais ce qui importe, c’est le dia-
mètre (en général plus petit) du fond.
- Utilisez de préférence des sauteuses
à bords droits. Pour les poêles aux
bords inclinés, l’induction agit aussi
dans les zones de bordure de la
poêle. Par conséquent, le bord des
poêles se décolore ou le revêtement
s’écaille.
31


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